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Long Jing Dragon Well Green Tea is one of the best-known and most appreciated Chinese green teas, originating in the Hangzhou area of Zhejiang. Its fame is also linked to the long tradition surrounding it: Long Jing has historically been associated with conviviality and the custom of offering its leaves as gifts to relatives and friends. The name Dragon Well, the English translation of Long Jing (Dragon Well), is also linked to the history and legends surrounding this tea. The term identifies both the famous place of origin near Xi Hu Lake and a tradition according to which water from the area's springs is particularly suitable for its preparation. According to popular belief, the wisps of steam rising from the cup may resemble the coils of a dragon. Beyond the legends, Long Jing is recognizable by the characteristic appearance of its leaves, flattened and elongated, obtained through a particular wok-firing process. The leaves range in color from emerald green to yellow-green, with warmer nuances, and develop an aromatic profile in which toasted and almond notes meet vegetal, floral and delicately savory nuances. In the cup, the tea stands out for its light, silky body, accompanied by delicate sweetness and a fresh vegetal character. Fresh grass and almond notes are particularly prominent, followed by floral nuances and a pleasant umami component. Tasting - Appearance and aroma Long Jing Dragon Well green tea has medium-sized leaves with a glossy surface and flattened shape, in yellow-green tones with some ochre nuances tending toward copper. The aroma of the dry leaves already has strong toasted accents. Once infused, the leaves release intense toasted and almond notes, with a floral and fresh finish. The liquor is bright and transparent, with visible bai hao suspended in it, indicating the presence of many buds. The color ranges from the pale yellow of the first infusions to a more intense golden yellow as the gong fu cha session progresses. Tasting notes The opening of Long Jing Dragon Well green tea on the palate is extremely soft and sweet: the first infusion offers nutty notes such as almond and walnut, along with a very delicate vegetal hint. With the second infusion, a pleasant sweet-salty contrast develops and the body becomes denser, almost milky, with more pronounced floral aromas and a note of lemongrass perceived along the sides of the tongue, giving a pleasant acidity. With the third infusion and subsequent ones, the floral notes become increasingly clear: magnolia and orchid meet a pleasantly savory umami character that balances the flavors in the finish. The persistence is medium in length and carries vegetal and sweet beeswax notes. The body is light and silky, and the taste remains clean to the end, with no trace of astringency or bitterness. Place of origin Hangzhou - Zhejiang, China Production Long Jing Dragon Well Green Tea undergoes a very traditional production process. After an initial outdoor withering, the leaves are cooked in large iron woks heated to temperatures of around 180°C to stop enzymatic activity and thus prevent oxidation of the product. Finally, the green leaves are folded and left to rest so that they take on their final shape and lose a little more moisture. Infusion method We strongly recommend infusing Long Jing Dragon Well Green Tea using the traditional Chinese method (Gong Fu Cha) with a Gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions, allowing you to fully appreciate all the tea's flavors. After a quick rinse of the leaves with water at 70°-75°C, proceed with a first infusion of 25 seconds. Then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 10 seconds (25 - 35 - 45...). For a more traditional preparation in the Western style, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 200 ml cup with water at 70°-75°C for an infusion time of 2-3 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the established steeping time has elapsed. The infusion times we recommend can, however, be slightly adjusted to taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
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